In my 14 years of marriage, I can’t count how many times I’ve tried to make fried rice and have FAILED. (No, I never attempted to make fried rice until I got married). I’ve cooked the eggs IN the rice. (apparently a no no) It was mushy. I’ve burned the rice. I’ve burned the eggs. I got the advice to cook everything separately. Great advice. Stepping stone. But then there was the problem of it tasting…meh. However, each time after I experimented with sauces and seasoning it started tasting better and better. For this recipe, I just happen to have a little bit of everything (shrimp, imitation crab, steak, Chinese sausage) in the fridge and thought I’d throw them together and make a “house/combination” fried rice.
I tried to write down how much I used as accurately as possible. But, like I said, I threw it together with what I already had in the fridge. I really love how it turned out and want I share it with you. (So good!)
1 lb bag frozen veggies (carrots, corn, peas, lima beans)
1/2 onion (chopped)
1 cup shrimp
1 cup steak
1 cup imitation crab
3 pcs Chinese sausage
4 cups jasmine rice (cooked)
1/4 tsp black pepper
1/4 tsp garlic fresh or seasoning
1/4 tsp ginger fresh or seasoning
1/2 tsp msg
1/2 tsp salt
1 tsp fish sauce
1 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp hoisin sauce
1 1/2 tbsp butter
Rinse and cook jasmine rice in rice cooker or as directed in a pot. Boil Chinese sausage for 15 minutes in a separate pot. While rice and sausage is cooking, use a pan to sauté frozen veggies with vegetable oil and season with a pinch of salt and pepper. Transfer veggies to large serving bowl.
Cook onions and transfer to serving bowl. (I don’t cook the frozen veggies with onions cause I want to make sure the frozen veggies are thoroughly cooked (but not soggy) and I don’t like to over cook onions)
Note: Use little vegetable oil (or olive oil) as possible without burning. Very lightly salt and pepper each time you sauté an ingredient. You’ll be seasoning almost each ingredient throughout the process and do not want it to be too salty in the end. You’ll be mixing all the ingredients in the same large serving bowl after cooking each ingredient.
Moving along. Next, scramble eggs into a bowl and then scramble in the pan with a pinch salt and pepper. Transfer to the same large bowl. Using the same pan, cook shrimp in oil and pinch of salt and pepper. (Clean in between cooking if you need to or have an extra pan available to cook with) Transfer shrimp to large bowl. Next cook steak in pan with oil (leave for a few minutes to brown) and add a pinch of salt and pepper.
When the Chinese sausage is done boiling, drain water and slice them. Lightly sauté the sausage in a pan and transfer to serving bowl. Cut imitation crab into small cubes and microwave for 30 minutes. Add to large bowl.
For the rice: Turn on low medium setting. Add butter into a pan, add garlic and ginger. Mix quickly. Then add rice. Add salt, pepper, msg, soy sauce, fish sauce, oyster sauce, hoisin sauce. Mix well and let cook and keep mixing for a few minutes. Transfer the rice into bowl. Mix all of the cooked ingredients together. You can serve as is or serve with chopped green onions on top and sliced cucumbers in the side.